Buttermilk-Style Fried Chicken & Hot Honey
with Bacon, Potato Wedges & Apple Slaw
- Milk
- Eggs
- Soy
Ingredients
2
Garlic
1
apple
1 packet
Cornflour
320 g
Chicken Thigh
100 g
Diced Bacon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1
Fresh Chilli
1
Lemon
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Finely chop garlic. Slice lemon into wedges. • Cut chicken thigh into 4cm chunks. • In a medium bowl combine chicken, Greek-style yoghurt, garlic, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • Refrigerate for 1 hour.
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with diced bacon and bake until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays.
• Slice apple into sticks. Finely chop fresh chilli. Roughly chop parsley. • To a small microwave-safe bowl, add chilli, the white wine vinegar and honey and microwave in 10 second bursts, until warmed through.
• To the bowl with chicken, add cornflour, All-American spice blend and plain flour, and toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken, turning, until browned, 6-8 minutes. Transfer to a paper towel-lined plate.
• In a large bowl combine shredded cabbage mix, apple, parsley, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide buttermilk-style fried chicken, potato wedges and apple slaw between plates. • Drizzle hot honey over chicken. Serve with garlic aioli. Enjoy!
